ChefSteps Community: Discover recipes, cooking tips, and connect with chefs and food enthusiasts worldwide.
Show us what you made, what you're currently testing, and what you're tasting. Whether it's tonight's dinner, this weekend's project, the thing that turned out way better than expected—drop a photo. No such thing as too simple or too fancy. We're here to cheer you on!
I thought I had sous vide pretty dialed in chicken has been consistent for me but pork chops keep throwing curveballs. Last weekend I ran a thick, bone-in chop at 140°F for about 2 hours. It came out safe, nicely pink, but the texture was… off. Not dry just slightly mealy instead of tender. On a second try, I dropped to…
Hi All, Was scrolling instagram this evening, and came across a video of the Rolo's NYC team talking about dry aging their subprimals in house. I've made quite a few cocktails in my day, and it dawned on me freeze jacking, which is removing the water content from alcohol to increase the alcohol by volume (I did once jack…
Going to have to work hungover after the Super Bowl so i thought I'd bring my team in a cure - Japenese Milk Bread Cinnamon Rolls with a Tupelo Honey & Brown Sugar Glaze, Maple Cinnamon Sanding Sugar and Maple Brown Butter Cream Cheese Frosting. Will Post Finished Pictures Later.
A traditional „sausage „ recipe, originated in the Friaul/ Venetien Region of northern Italy. Locally long been kept as a “poor man’s” salami. An almost forgotten recipe, it has been revived and gained attention for some time now, as a rediscovered delicacy of northern Italy. The original base ingredients are rather…
I researched the best non stick pan for everyday cooking over the past few days because I need a pan that is durable, easy to clean, and great for daily use. I read reviews on The New York Times, Consumer Reports, and Popular Mechanics, and they are marking these two as the best options: HexClad Hybrid Nonstick 10-Inch…
10 courses for 12 guests. (11 course if you count bread service.)Fun cooking. Was showcasing some of my French heritage, Ingredients, techniques or influences, mixed with Asian (mainly Japanese) flair. That's the way I like to cook.1 - Assiette de charcuterie (Homemade)Pig's head slices/ Sauce ravigote/ Duck prosciutto/…
Whipped up a couple of pies for dinner. The one you can just see still in the oven has a stuffed cheese crust. Cooked in an outdoor pizza oven at 600 F, thus the reason for the scorched parchment.
13 courses tasting menu for 12 guests. Fun night! Sous vide chicken breast, crispy chicken skin, Frank’s sauce fluid gel. Blue cheese cream and celery leaf. A play on buffalo chicken wings. Umeboshi (Japanese salted plum) cured in oliver oil and kombu, grated frozen feta. Lightly smoked tuna chu toro (medium fatty tuna) on…
Can anyone suggest a traditional Spanish restaurant with nice food that I can book which is not extremely expensive either?
It looks like you're new here. Sign in or register to get started.
This site is intended for U.S. residents. We do not ship products or provide subscription services outside the United States.
Sous Vide Holiday Turkey
The Ultimate Guide to Espresso Drinks
Tips & Tricks: Fizzy Fruit!
Pizza Doughs: A Parametric Analysis
the Control Freak™ Home
the Joule® Turbo Sous Vide
the Joule® Oven Air Fryer Pro